Ingredients and Weight:
- Graham cracker crumbs: 1 cup (113g)
- Granulated sugar: 1/4 cup (50g)
- Unsalted butter, melted: 1/4 cup (56g)
- Semi-sweet chocolate chips: 1 cup (170g)
- Heavy cream: 1 cup (236ml)
- Cream cheese, softened: 16 ounces (453g)
- Sour cream: 1/2 cup (113g)
- Granulated sugar: 3/4 cup (150g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
- Microwave chocolate chips and heavy cream in the microwave for 30 seconds, stir, then microwave for 15-second intervals until melted and smooth. Set aside.
- In a large bowl, beat cream cheese until smooth. Add sour cream and granulated sugar and beat until well combined. Stir in vanilla extract.
- Fold melted chocolate into the cream cheese mixture. Pour the filling over the graham cracker crust.
- Bake for 45-50 minutes, or until the center is set.
- Let cool completely, then refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 420
- Fat: 26g
- Carbohydrates: 41g
- Protein: 6g
Dish Characteristics:
- Creamy and decadent mousse topping
- Rich and flavorful cheesecake base
- Chocolate lovers' delight
User Comments:
- "This cheesecake is absolutely amazing! The mousse topping is so light and fluffy."
- "I love the combination of chocolate and cream cheese. It's the perfect dessert for any occasion."
- "My guests raved about this cheesecake. It's a definite crowd-pleaser."
Special Precautions and Tips:
- Make sure the cream cheese and sour cream are softened before using. This will prevent lumps in the filling.
- Do not overbake the cheesecake. The center should be slightly wobbly but not liquid.
- Let the cheesecake cool completely before refrigerating. This will help prevent cracks.
- Serve the cheesecake with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce.
